Month: April 2013

Parenting styles. Seems like there is a new one every week. I hope to avoid becoming any type of parenting caricature…tiger, helicopter… by embracing the things that work for me and creating my own style. That may mean…and this may sound crazy…that I don’t tell Lib she has to share her toys, books, and what have you. What if I teach her the value of taking turns so that she understands you don’t automatically get something just because you want it? How about if I get her to understand that sometimes you have to wait your turn? And that she also don’t have to give something up just because someone else also wants it. They also need to wait their turn. Crazy right?

How many ideas sounded crazy at first? Electricity? Cars? Flight? Once upon a time they were fringe ideas. Now they are taken for granted as being universally true and necessary. And dare I say, they make life easier. As someone who is for things that make life easier…I’m down with all that.

I am also down with mac and cheese. Not that mac and cheese is revolutionary in any way. But we have come to expect it to be quick and easy. It is even packaged in uber easy single servings. Here comes the crazy. Single serve mac and cheese can be easy even when you make it from scratch.

BAH Note: If you have more than one mouth waiting to get some of this, go ahead and double the recipe. And even if you only have one mouth waiting for this, you still might want to make a double batch. If you don’t tell, I won’t judge.

1/4 cup elbow macaroni

1/4 cup water

3 tablespoons milk

1/4 cup grated cheddar cheese

1 teaspoon flour

Combine the macaroni and water in a medium size microwave safe bowl, preferably one with handles. Microwave on high for 4 to 8 minutes, stirring every 2 minutes, until the pasta is almost al dente. If your pasta starts to dry out before it is done cooking, add an additional two tablespoons of water and continue cooking.

Add the milk, cheese, and flour to the bowl and stir to combine. Microwave in 30 second increments until the cheese, milk, and flour have turned into a sauce. Taste for seasoning and add kosher salt to taste.

Remember all those times you were asked to picture your life in x number of years? Did your idea of what that life was include the nitty gritty details? Like that you would struggle with {fill in the blank with your issue of choice} or that you would find yourself {name your situation}? Probably not. At least I didn’t. Because if I had then maybe I would have a handle on my battle with time management by now.

I haven’t found my solution yet. I maintain a calendar; I write myself notes; I set reminders on my smart(er than I am) phone. And still deadlines come and go. I’ve become more accepting of the idea that whatever “it” is will get done eventually. There’s only but so much time in a day. Perhaps acknowledging that is the solution in and of itself. I dunno.

I do know that I now add appointments to my calendar to do things like wash Miss Libby’s dirty clothes and to respond to emails. Funny, I just bought Lib’s spring/summer wardrobe and I swear that she could probably go about three weeks before she ran out of things to wear. Coincidence? I wonder.

One thing I have been able to do is make these Big Ass Biscuits. And shove them in my mouth. On more than one occasion. If the day ever comes when I have to put an appointment on the calendar to throw together some butter, flour, and cheese and bake until golden brown and delicious, then I will be a lost cause.

Until then, I guess there’s hope for me yet.

Big Ass Biscuits

Adapted from Cook’s Country

BAH Note: I call these Big Ass Biscuits because they are sizeable. But also because consumption of them on a regular basis will contribute to a personal expansion of sizeable proportions. One way I try and keep things from getting out of control is to only make a half batch of biscuits. If you have more self control than I do, or have other people around to take one for the team, I would double the quantities listed below to make a dozen biscuits. PS, the cheese is totally optional, but why wouldn’t you?

1 cup all purpose flour

3/4 cup grated cheese (I’ve used both parmesan and cheddar)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sugar

1/2 teaspoon kosher salt

1/2 cup buttermilk, cold

4 tablespoons butter, melted and cooled

Heat oven to 475 degrees and line a baking sheet with parchment.

In a large bowl, whisk together the flour, cheese, baking powder, baking soda, sugar, and salt.

Combine the cold buttermilk and cooled butter in a measuring cup or small bowl and mix until thoroughly combined. The cold buttermilk will cause the melted butter to clump up and thicken a bit. If that does not happen, set your cup or bowl in the fridge for a few moments.

Pour the buttermilk mixture into the flour mixture and stir until combined being careful not to overmix. Use an ice cream disher to portion the dough onto the prepared baking sheet. Leave a good bit of room between them because they are going to spread.

Bake for approximately 12-15 minutes or until the tops are golden brown. Allow to cool on a wire rack for about 5 minutes.